Curried Quinoa with Blueberries and Snap Peas

Curry powder is usually a mix of spices such as coriander, turmeric, fenugreek, and ground chili. It’s a wonderful complement to the sweetness of blueberries.

8Servings

Ingredients

2 Tbs. plus 2 tsp. coconut oil, divided

2 cups quinoa, rinsed and drained

3 Tbs. curry powder

1 pinch salt, optional

1 medium shallot, finely chopped (1/4 cup)

1 1/2 cups fresh snap peas

2 cups fresh blueberries

1 cup plain non-fat Greek yogurt

1/4 cup chopped fresh mint

1/4 cup chopped unsalted cashews or roasted peanuts

Preparation

1. Melt 2 Tbs. coconut oil in large saucepan over medium-high heat. Add quinoa and curry powder. Sauté 1 to 2 minutes, or until lightly toasted and fragrant. Add 4 cups water and salt (if using), and bring to a boil. Reduce heat to medium-low, cover, and simmer 12 minutes without stirring, or until quinoa is cooked through and water is absorbed. Remove from heat, and keep covered.

Cashews add crunch and protein to this colorful stir-fry. You also can make the dish with frozen sugar snap and snow peas. Just add to the mix, and stir-fry a little longer than you would fresh peas. ...read more